Viticulture & Enology, M.S.

Department

Department of Viticulture and Enology

Degrees and Programs Offered

BS in Viticulture, B.S.BS in Enology, B.S.CERT in Enology, Certificate of Special StudyCERT in Viticulture, Certificate of Special StudyMS in Viticulture & Enology, M.S.

It is the goal of the Department of Viticulture and Enology to be a world-class center
of excellence that can effectively meet the needs of students and the broader community.
The department offers courses in viticulture and enology. Each degree integrates viticulture
and enology offerings with the basic sciences (e.g., biology, chemistry, mathematics,
physics) and management skills to build a well-balanced foundation.

Academic Excellence

The Department of Viticulture and Enology at California State University, Fresno was
officially established in July 2000. Prior to this, these disciplines were taught
in the Departments of Plant Science, and Food Science and Nutrition respectively.
The foundations for the current curricula are firmly based in the sciences such as
botany, chemistry, soil science, and microbiology. Classes in viticulture and enology
are designed to help the students incorporate the basic sciences into the production
of grapes and wines with numerous opportunities for "hands-on" learning experiences.
We have the only university teaching facilities in the world that combines 150 acres
of table, raisin and wine grape vineyards, a commercial 50,000 gallon winery, and
a processing facility suitable for small-scale raisin production. This unique combination
of academics and facilities has provided the training ground for numerous award winning
viticulturists and winemakers. Students are limited only by their personal energy
and motivation.

Students are required to meet with their advisers regularly to monitor their progress
and plan for the future. Students are strongly encouraged to become involved in student
club activities.

Courses

Viticulture & Enology

ENOL 15. Introduction to Enology

History and development of the wine industry; mechanics of various processes and factors
affecting wine quality and consumer acceptance.

ENOL 110. Grape and Wine Chemistry

Prerequisite: CHEM 150. Biosynthesis of grape-based compounds through fundamental
chemical concepts of wine production and aging. Chemical processes that contribute
to final wine composition, how grape and wine production practices can be used to
manage composition.

ENOL 190. Independent Study

ENOL 194. Wine Industry Internship

Prerequisite: permission of instructor. Field experience in a career specialty that
integrates with classroom instruction. Requires written reports of knowledge and experience
gained. CR/NC grading only.

Units: 2-4Course Typically Offered: Fall

ENOL 199. Undergraduate Seminar

Oral presentations of topics of current interest in enology, wine grapes, and fermentation
science.

Units: 1, Repeatable up to 2 unitsCourse Typically Offered: Fall

VEN 210. Grape and Wine Chemistry

Prerequisite: CHEM 150. Mechanistic basis for the chemistry and biochemistry of vines,
grapes, yeast and bacteria used in winemaking, wine spoilage, and health issues of
alcohol and wine. Critical evaluation of the literature pertaining to the above subjects.

Units: 4

VEN 229. Graduate Seminar

Prerequisite: permission of the instructor. Oral presentation on topics of current
interest in viticulture and enology. Develops skills in critical review and analysis
of current literature and recent advances.

Units: 1, Repeatable up to 2 units

VEN 250T. Topics in Viticulture and Enology

Prerequisites: Admission to a graduate program in the College of Agriculture Sciences
and Technology and permission of the instructor. Advanced studies of current topics
in viticulture and enology selected by instructor. Students will be required to prepare
oral and written presentations demonstrating an in-depth understanding of the chosen
topic(s). Participation in classroom discussion will be required as part of the grade.

Units: 1-3, Repeatable up to 6 units

VEN 250T. Data Analysis in Plant and Food Sciences using SAS

Provides information and applied knowledge on how best to capture, import, analyze,
and display data in the statistical software package SAS. The objective of the course
is to provide students with the knowledge and the ability to analyze their field and
laboratory data using SAS. Students will be able to import and analyze data using
the general linear model, mixed model, and simple regression procedure while being
able to display data using the gplot procedure in SAS.

Units: 2, Repeatable up to 6 units

VEN 280. Research in Viticulture and Enology

Prerequisite: AGRI 200 and AGRI 220. History, current trends, and modern methodology
for research in Viticulture and Enology. Exposure to funding opportunities and dissemination
of research results in the grape and wine industry. This course will also involve
critical evaluation of published literature on grape and wine research.

Units: 2

VEN 290. Independent Study

See Academic Placement - Independent Study. Approved for RP grading.

Units: 1-3

VEN 299. Thesis

See Criteria for Thesis and Project. Prerequisite: Advancement to Candidacy. Preparation,
completion, and submission of an acceptable thesis for the master's degree. Oral defense
of thesis required. Approved for RP grading.

Units: 4

VEN 299C. Thesis Continuation

Pre-requisite: Thesis 298. For continuous enrollment while completing the thesis.
May enroll twice with department approval. Additional enrollments must be approved
by the Dean of Graduate Studies.

Units: 0

VIT 1. World Viticulture

Origin and distribution of European (Old World) grapevines and their "New World" relatives.
The use of grape and grape products in various regions of the world. Not open to viticulture
or enology majors. S

Units: 3Course Typically Offered: Spring

VIT 101. General Viticulture I

Prerequisite: BIOL 11 and BIOL 161. Current status and future of the grape industry.
Characteristics and identification of leading raisin, table, wine and rootstock varieties.
Growth and physiology of the grapevine. Climatic and soil requirements for grape growing.
Principles and practices of grapevine nutrition. (2 lecture, 3 lab hours)

VIT 160. Mechchanized Viticulture

Prerequisite: MEAG 3 or equivalent (may be taken concurrently). Provides detailed
description of the machinery used to establish vineyards, carry out cultural practices,
and harvest grapes for production of wine grapes, raisins, and table grapes. Objective
is to provide student with an understanding of machinery designed for grape production
and the principles of machinery operation. (2 lecture, 3 lab hours) S

Units: 3Course Typically Offered: Spring

VIT 162T. Topics in Viticulture

Prerequisite: junior standing. Oral presentations by invited speakers on topics of
current interest to viticulture.

Units: 1-4

VIT 165. Grape Varieties and Rootstocks

Prerequisite: VIT 101 and VIT 102. Taxonomy and ampelography of the grapevine with
emphasis on genus, species, varieties, and clones. Identification, viticultural attributes,
adaptation, and utilization of the leading rootstocks, raisin, table, and wine varieties
grown in California and the United States. (1 lecture, 3 lab hours) F

Units: 2Course Typically Offered: Fall

VIT 180. Undergraduate Research

Prerequisite:VIT 101 and VIT 102 or with permission of instructor. Open to juniors
or seniors with permission of instructor. Exploratory work on a suitable agricultural
problem in viticulture. Approved for RP grading.

Units: 1-4Course Typically Offered: Fall, Spring

VIT 190. Independent Study

VIT 194. Grape and WIne Industry Internship

Prerequisite: Permission of instructor. Field experience in career specialty that
integrates with classroom instruction. Written reports of knowledge and experience
gained are required. CR/NC grading only.

Units: 2-4

VIT 196. Viticulture Projects

Prerequisite: MEAG 3 or MEAG 5; and VIT 101 and VIT 102. Knowledge gained from classroom
instruction applied to vineyard conditions. Students will be assigned to a block in
the university vineyard and participate in cultural practices and marketing the crop.
This course must be taken twice to complete the project. Approved for RP grading and
CR/NC grading.

VIT 199. Viticulture Seminar

Seminar format in which professionals in the grape and wine industry will make 30
to 40 minute presentations. Afterwards, there will be five to 10 minutes reserved
for questions. The seminars are intended to elicit considerable interaction among
participants. The setting is informal. (Formerly VIT 162T)

Requirements

M.S. in Viticulture and Enology Requirements

Master of Science Degree Program

The Master of Science in Viticulture and Enology is a 30-unit program designed to
provide advanced studies and in-depth knowledge in the fundamentals of plant physiology,
microbiology, and grape and wine chemistry, as well as technical writing and formal
presentation of research reports.

Full-time graduate students may earn the degree within two years when working closely
with an adviser. To accommodate part-time students, graduate courses are offered in
the late afternoon or evenings.

Admission Requirements. The Master of Science in Viticulture and Enology assumes preparation equivalent to
a Bachelor of Science in Viticulture and/or Enology, Agricultural Chemistry, Food
Science and Nutrition, Plant Science, or a related area from an accredited institution.
The following courses or equivalents are expected to be completed prior to enrollment
in courses to be applied to the master's program: BIOL 11, 161; CHEM 8, 150; ENOL 116, 125, 166; PLTH 103, 105, 106; SW 2, 100; VIT 101, 102.

Admission Materials. To be considered for admission to the graduate program, the candidate must submit
the following materials: evidence of a baccalaureate degree in agricultural chemistry,
enology, food science, nutrition, plant science, viticulture, or a related area from
an accredited institution; official transcripts of all college work; official scores
from the Graduate Record Exam (GRE); a university application; three letters of reference
from employers or faculty at the university most recently attended; and a statement
of 500 words or less indicating reasons for pursuing a master's degree.

Incomplete packets of materials will be returned to students for resubmission the
following semester. Required application materials are available in the Department
of Viticulture and Enology, VR 89, 559.278.2089, fax 559.278.4795. The department
Web site is http://cast.fresnostate.edu/ve.

Admission Criteria: Candidates for admissions will be evaluated using criteria including undergraduate
coursework, grade point average of 3.0 or better (last 60 semester units), GRE scores
(480V/580Q are equivalent to the 50th percentile), 500-word or less statement of professional
goals, and letters of reference. Students lacking in any area with compensating strengths
in other areas are encouraged to apply. Admission by the university does not imply
acceptance in the Master of Science in Viticulture and Enology program. Applicants
whose preparatory education was in a language other than English must earn a minimum
TOEFL score of 550 and a minimum score of 4 on the Test of Written English (TWE).

Classified standing will be grated to students who meet all of the admission criteria.

Conditional classified standing may be granted to applicants with 2.75 to 2.99 GPA (last 60 semester units) and/or
those required to complete prerequisite coursework. Prerequisite coursework is not
included in the 30-unit master's program. Students must request classified standing
in the program by the semester in which a maximum of 10 units to be used toward the
degree are completed.

Program Requirements for M.S. in Viticulture and Enology

All students must complete a 14-unit common core. Students must also complete 12 units
of approved electives and a 4-unit thesis (culminating experience) in consultation
with a thesis adviser.

Graduate Advising Notes

Several of the approved elective courses have prerequisites other than courses listed
as admission requirements.

To obtain the required school application form and more specific information concerning
the Master of Science in Viticulture and Enology, interested students should call
or write the department office. Upon acceptance into the Master of Science in Viticulture
and Enology program, students should obtain the Graduate Student Handbook from the
department office.

Upon acceptance into the Master of Science in Viticulture and Enology program, students
will be assigned an initial faculty adviser by the department chair. Students may
subsequently select a faculty adviser upon obtaining his/her approval and notifying
the department office of that selection.

Elective courses are selected in consultation with the student's faculty adviser.

All students must successfully complete the department qualifying examination before
being advanced to candidacy. The exam should be taken as soon as possible after completing
AGRI 200, 220, and PLANT 257. Information on the department preliminary examination is included in the Graduate
Student Handbook.

Advancement to candidacy requires the completion of 9 program units in residence,
meeting the university graduate writing requirement, passing the Viticulture and Enology
Department qualifying exam, and filing a Petition for Advancement to Candidacy a minimum
of one semester prior to enrollment in thesis and within the deadline.

The Graduate Writing Requirement may be met by passing the writing component of AGRI 220. Please see the program coordinator for more information.

See Division of Graduate Studies in this catalog for university requirements.

Faculty

In their fields of specialization, faculty members hold advanced degrees from leading
universities. They bring a wealth of basic and practical information into the classroom.
Faculty work with each student to plan and design an individualized program of study
that meets the student's educational and career objectives. Faculty members are involved
in research and public service through the Viticulture and Enology Research Center,
one of four centers in the California Agricultural Technology Institute. The center
offers excellent opportunities for students to gain experience by participating in
applied research projects that address and help solve problems faced by California's
grape and wine industries.

Name

Degree

Email

Phone

Fugelsang, Kenneth C

Master of Arts

kennethf@csufresno.edu

559.278.2791

Gahagan, Richard M

Master of Science

rgahagan@csufresno.edu

Gu, Sanliang

Doctor of Philosophy

sanliang@csufresno.edu

559.278.4786

Kennedy, James A

Doctor of Philosophy

jakennedy@csufresno.edu

559.278.2089

Kurtural, Sahap K

Doctor of Philosophy

kkurtural@csufresno.edu

559.278.2414

Letaief, Hend

Doctor of Philosophy

hletaief@csufresno.edu

Rodriguez, Susan B

Doctor of Philosophy

susanr@csufresno.edu

559.278.7104

Smith, Kevin M

Master of Business Admin

kesmith@csufresno.edu

559.278.4867

Thornton, Roy J

Doctor of Philosophy

rthornto@csufresno.edu

559.278.7112

Van Zyl, Sonet

Doctor of Philosophy

svanzyl@csufresno.edu

559.278.5390

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